Friday, January 2, 2009

Tomato Basil Soup

There is something magical about a bowl of steaming hot, tangy and spicy tomato basil soup, isn't it? Throw in a rainy day (we've been having quite a few of these lately) and you couldn't ask for anything more....well, other than some more soup!

Tomato pairs very well with basil and the addition of beetroot, squash and carrots not only makes it very healthy, but also imparts a lot of body and a lovely sweetness to the soup. Served with some garlic bread or some salad on the side, this soup makes for a great supper.

I do add cream occasionally, it gives the soup a lovely salmon colour, but the soup is very delicious even without the cream.

Cut the tomatoes in half and scoop out the seeds. Pressure cook the vegetables for 3 whistles alongwith the bay leaf, cinnamon stick, peppercorns, salt and sugar (don't add the chilli flakes and the pepper powder at this stage).

Saute the onion, ginger and garlic in butter till the onions turn pink. Once cooked, peel the tomatoes, beetroot and squash and saute with the onion for a minute. Then, blend everything together into a puree (discard the bay leaf and the cinnamon stick).

Add the stock and bring to a boil. Adjust the seasoning and add the basil, vinegar, pepper powder and chilli flakes. Add water or some more stock or some low fat milk to bring it your desired consistency. Add the cream, if using. Simmer for about 5 minutes.

Garnish with basil leaves, top with a blob of fresh cream and serve.

Cheat's method:

This is what I do when I am feeling too lazy or if I am too pressed for time to do all the sauteing. Just pressure cook all the ingredients (the veggies, onion, garlic, ginger, bay leaf, cinnamon, salt and sugar) and then proceed as above.

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